How To Play Pokemon Soulsilver In Computer

Pears in wine and fresh bread more

In this post I bring you three ways to eat pears in wine. This dessert is a classic that lends itself to many ideas. It is light and elegant, easy to make and very versatile. I also believe that the combination of flavors and aromas, its color, is an excellent choice for the Christmas table.

There are many recipes for pears in wine on the network. This, my teacher Jenny, is marked by the aroma of vanilla, cinnamon, and lemon mainly although I have given a hint of cardamom that is exquisitely.

Pears are my favorite fruits, but in this delightful soaking completely transformed, and I can say that I love ... and combinations we can do with them.

I present three options for serving: alone in the syrup or a sauce of red wine, which also can serve with vanilla ice cream. A tart with almond cream combined with pears in wine, rich muyyyy and jelly, very light and elegant, he knows and looks great.

A bit long entry today, but here goes, happy Sunday!


Pears in Wine

Ingredients: 750 ml

wine
8 pears (ripe, firm, peeled but with the stalk)
200 gr. sugar (can add more if you want more sweet)
skin of two lemons (in large chunks, not shredded)
60 gr.
lemon juice 2 cinnamon sticks 1 vanilla pod
(inside and sheath)
3 or 4 cardamom seeds (optional)



Prepared

1. Place in a pot, sugar, lemon peel, cinnamon, cardamom, inside the vanilla bean, and vanilla bean, along with wine. Bring to a boil.

2. Place the pears and cook for about 30 minutes., Turning to cook evenly. You can click and if they are soft inside, they are ready. Should not be too soft.

3. Cool and store in the refrigerator in their liquid. Preferable to leave to marinate for at least a couple of days in the refrigerator before consumption to absorb the flavor and aroma. You can save well over a couple of weeks or more.
pears can be used together with a syrup or a sauce made from the soaking liquid
For the syrup: bring the liquid to heat and let reduce by half until it forms a light syrup.
For the sauce: 200 grs. maceration wine, 20 oz. sugar and a tablespoon of cornstarch, mix well and bring cold medium heat until slightly thickened)

Serve with ice cream, or make other desserts as I show here today.

These were macerated in wine about 3 days, so the most intense color inside.

Gelatin pears in wine

300 grams of red wine where the pears are cooked in wine

boiling water 200 grams sugar 50 grams
3 sheets of gelatin or 7.5 grams. unflavored gelatin

diced pears to the wine to taste.

Prepared

1.Hidratar gelatin in a little water.
2. Heat the wine macerated pears along with the rest of the water and sugar (approx. 80 C), not boiling. Mix until sugar dissolves.
3. Incorporate gelatin. Mix well.
4. Serve in molds or containers to your liking.
5. You can place pieces of pears in wine, or wait until it thickens and garnish with slices of pear.

These pears I used for gelatin were macerated in wine overnight. The longer the wine will turn darker inside.

almond cream cake and pears in wine

the pie dough:
pie for 8 or 9 inches

240 grs flour
pastry 100 gr.
60 g butter.
icing sugar 60 grs.
egg 1 / 2 teaspoon salt Zest of 1


lemon Preparation:

1. In a bowl, beat butter with icing sugar until the mixture is creamy.
2. Add the eggs gradually, beating after each addition.
3. Add sifted flour, ralladadura salt and lemon, add up to form a dough.
4. Place inside a plastic bag or between two portions of envoplast, stretch a little giving a rounded shape and refrigerate for 30 to 40 minutes approx.
5. Remove from refrigerator, roll and stretch dough until the right size to fill the pie pan. Colca can stretch the dough envoplast etnre two pieces of which will serve also to spend the dough to the pan.
6. Bake in preheated oven at 180 C for 15 minutes approx.
7. Remove from oven and cool without mold.



Almond Cream:

130 grs. butter at room temperature
80 grs.
icing sugar 100 grs.
eggs 110 grs.
almonds 20 gm.
cake flour 1 tablespoon rum or brandy
1 / 2 vanilla bean (inside) or a teaspoon of vanilla essence

cut pears in wine, the amount to your liking, but at least need two pears.


cream Preparation and assembly of the cake:

1. Cream butter with icing sugar to form a cream.
2. Add egg gradually, beating well after each addition.
3. Add the rum or brandy and half inside the vanilla bean (or failing that vanilla) Mix well.
4. Incorporating almonds and sifted flour and mix well. Book.
5. Fill the tart with almond cream, sliced \u200b\u200bpears and place on top. (The pears can also put them once removed the cake from the oven, they are already cooked, so it's a matter of taste)
6. Carry a preheated oven at 180 C for 35 to 40 minutes until it looks golden brown cake.
7. Remove from oven and brush with a little soaking if desired. Sprinkle with chopped pistachios (optional).

And if over the pears and still has a little of the soaking liquid, serve it in a cup with plenty of ice ... and health! Yummy!!

Cluster Headache Toddler

Birthday cake with cream Banana and toffee apple

Today I have a quick and easy dessert, you can take advantage of this fruit is not so pretty on the outside, but that in still delicious.

Ingredients: 2 apples


2 bananas 200 g sugar + 1 tablespoon cream 400 g

do Mode:
put in a frying pan 200 grams of sugar, when it is golden brown remove the pan wait a few seconds until the temperature drops and add the cream, put the fire back with a spoon to stir until I take the consistency of cream.

In another pan put the sliced \u200b\u200bbananas and sprinkled with a teaspoon of sugar to caramelize and take a nice golden color, like bananas are tender with a couple of minutes is enough, I miss the toffee cream and leave on medium heat without boiling 1 minute, and ready to serve, only or served with cream.

I have apples, peeled and cut into 8 pieces, I've put in the microwave for 3 minutes or until they are soft, and water them with the cream, so it is something more "light" those who want to maintain the diet, but do not want to deprive a delicious dessert.

Marlin 336 Value Est-1870

Italian-style black

These buns's learned in class last year for Christmas. This is a abriochado bread with dried fruit soaked in liquor. It is a bread that is reminiscent Italian Panettone. Mandarin is named, Italian-style pastries. It is an option for those wishing to try something similar to but simpler panetón elaborate, and very tasty too.

dried fruits soaked in liquor, usually rum or brandy for several hours to soften and absorb the liquor. The combination of dried fruit can be to your taste: black or yellow raisins, blueberries and red (blueberries and cranberries), peach apricot, figs, etc. It is preferable, raisins base combined with other fruit.

Most of these rolls he distributed among friends, and I think everyone was very happy with these muffins, soft and aromatic. So here I give you the recipe and I invite you to try them too.

are very appropriate for a delicious Christmas breakfast, accompanied by a nice cup of hot chocolate.

If made in mini panettone molds are also very beautiful:)

Happy week!


Ingredients:
For 13 rolls of 100 grs. approx.

500 grs.
strong flour 8 oz.
instant dry yeast 3.5 grams.
75 g salt. butter at room temperature
25 grs.
milk powder 2 eggs 4 egg yolks

20 grs. honey
40 grs.
sugar 180 grs. water (add the water slowly, you may need less, depending on the liquid absorption capacity of flour. My high gluten flour contains and absorbs too much water).

also need:

200 grs. raisins (50 grams per subtituí dried blueberries)
50 grs. dried apricots, diced peaches (or use dried cranberries)
A little rum or brandy enough to soak the dried fruit (which are all slightly covered in liquor)

A lightly beaten egg for brushing before baking.

Icing sugar for dusting once cold.


Prepared

1. Place dried fruit in a little rum or brandy, which barely cover. They are left to soak for at least 6 hours or overnight. Drain and set aside. Generally it is not liquor, because the fruit is absorbed.

2. In the bowl of bread dough machine (if kneading by hand I warn which is a sticky and difficult, so be patient) place all ingredients except butter and dried fruits. Knead down speed until approx integrated whole. 2 or 3 minutes.

3. Increase speed and add the butter, knead until dough is smooth, shiny and very supple. It will be necessary to stop the mixer and with a spatula scrape the walls of the bowl. This can be done several times if necessary.

4. When the dough is smooth and elastic, add the cherries and knead for two or three minutes at low speed. If desired, place the dough on a floured board, and integrate nuts manually.

5. Form a ball, place the dough in a greased container, cover and let ferment 1 hour.

6. Elapsed time, we fold and stretch the dough, and let ferment 30 minutes.

7. On floured board, place the dough, and carefully divided into portions of 100 grams.

8. Bowling each serving and let stand covered 30 minutes.

9. Back to bowling and place in capacillos or molds or baking sheet with some separation. Cap. Allow to ferment until double in size, approx. 1 hour (at 26 C). The lower the temperature, the longer the fermentation, so be patient in this cold weather:) If you notice the surface begins to dry out a bit, spray a little water.

10. After the final fermentation, brush with beaten egg and bake at 190 C for 15 minutes. (Time and temperature approx. Every oven is different, so you always have to be pending).

10. Remove from oven and cool on rack. Once cooled, you can sprinkle with icing sugar.

Dow Jones Stocks Market

I

A delicious bread made with a superior olive oil, and chop Bittersweet Benalúa Count of that hand Chef Juan Andres R. Morilla was presented at the fair Gastrotur

A high quality green oil extracted from olives picual, just when it starts ripening, from the eastern mountains of Granada. ;

Ingredients:
400 g bread flour The bakehouse
100 grs. white buckwheat flour The bakehouse
50 grs. rye flour The bakehouse

11 grams of salt 5 gm. soy lecithin
300 grs.
Lanjaron mineral water 30 grams. Olive oil and chop Bittersweet
5 grs. Instant yeast baker
280 grs. of Pâte fermentée (optional) 50 g muesli

do Mode:

In the bowl put flour, lecithin, salt, yeast, add the oil, preferment and lastly the water, I put a veil knead 5 minutes 1.

Saco mass, put on the table and finish kneading by hand, grease up the bowl with oil and put my dough, I roll to coat the oil well.

stop it, and let it stand until nearly triple the volume.

I put the dough on the table and degassed, the stretch to form a rectangle and spread in two.

with the singing of the hand under the center fold the dough, and pinch so that it is well blended. Meto
bread in a clay roasting pan I have previously greased, floured and sprinkle with muesli.

muesli I put up and plugs to light, I had 45 minutes.

Dump the bread and carefully weighed on the pan from the oven and I make a few cuts.

I get into the top and bottom oven preheated to 250 º with a bowl in the 5 th slot, when the oven has reached temperature, I put the tray of bread into the first slot, cast cold water in the bowl that is too hot to form steam and left it 10 minutes, coat the bowl with water and low temperature to 210 º and 20 minutes left I assure you that is cooked tapping with his knuckles at the base, and should sound hollow.

Once cool, cut it into slices.

And enjoy a wonderful bread, with a superior oil.